Serves 2 as a substantial main course
a large handful of thin French beans
2 free-range eggs
4 tomatoes
6 preserved artichoke hearts
8 salted anchovies
a small Cos lettuce or 2 Little Gems
12 black olives
a few sprigs of flat-leaf parsley
The dressing
2 tbsp red wine vinegar
a little Dijon mustard if you wish
100ml extra virgin olive oil
2 small, young cloves of garlic, peeled and crushed
crusty bread to serve